Preheat oven to 350F and butter a 9" square pan. (recipe calls for a 9-10" Bundt pan.)
Toast 3/4 c shredded coconut in a dry skillet over medium heat until lightly browned. Don't burn it like I did.
Zap 4 Tbs butter and 1 c canned unsweetened coconut milk in a microwave until butter is melted. (I halfway melted the butter first, then zapped the milk and butter a little longer.)
Beat 4 large eggs and 1.5 c white sugar until "pale and fluffy" or your hand mixer's arm gives out.
Add 1 tsp vanilla and stir in 2 c AP flour, 1 tsp baking powder, 1 tsp cinnamon and pinch of salt until just combined. (The cinnamon was double what the recipe called, but we didn't find it cinnamony enough. Double it again!)
Then, while continuing to mix, add the coconut milk and butter mixture.
Scrape into the pan and bake at 350F for 60 min, rotating halfway.